Oat and Banana Cookies

Oat and Banana Cookies
I nicked, but adapted this recipe from the wonderful Crumbs ladies. Their blog is here http://www.crumbsfood.co.uk but the recipe is from The Crumbs Family Cookbook. I used more chocolate than they have, and swapped honey for golden syrup as I think it’s nicer in biscuits. They turned out v yummy, a slightly chewy, oaty elevenses snack 🙂 And these raspberries were great. From Booths supermarket, and Moroccan. Ethical issues aside they were sweet and juicy and I enjoyed them.

UK coffee week ends tomorrow – why not whip up a batch to enjoy with a special lazy Sunday morning? Have a look at some more foodie calendar ideas over here http://myrecipebook.co.uk/foodyearlinkup-may-2015/.

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Oat and Banana Cookies
(makes 18)

2 very ripe bananas
200g oats
1 teaspoon baking powder
75g melted butter
a squidge of golden syrup
1 egg
100g milk chocolate, bashed into chunks


1. Preheat the oven to 180 degrees and line a baking sheet with baking paper
2. Blitz all the ingredients except the chocolate in a food processor
3. Stir in the chocolate chunks
4. Spoon out 18 blobs of the mixture onto the lined baking sheet5. Bake for about 20 minutes, or until golden brown

2 Comments Add yours

  1. myrecipebookuk says:

    These sound delicious. I agree with you about golden syrup in cookies, it’s gives them a lovely chewiness (no idea if that’s a word or if that’s how you’d spell it!).

    Thanks for joining #FoodYearLinkup x


    1. Yes – and honey (which the Crumbs sisters use) is very noticeable I find, even when you only use a bit! 🙂


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